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Vanilla Almond Butter Protein Granola
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Crunchy, protein-packed almond butter granola made with simple ingredients and naturally sweetened for easy breakfasts.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer/Snacks, Breakfast
Cuisine: American
Keyword: Vanilla Almond Butter Protein Granola
Servings: 4 servings
Author: Tikare

Ingredients

  • 3 cups old-fashioned rolled oats ,gluten-free if needed
  • 2/3 cup vegan protein powder vanilla-flavored
  • 1 teaspoon pure almond extract
  • 2 Tablespoons almond butter ,creamy
  • 1/2 cup apple juice
  • 3 Tablespoons baking dates
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 325°F (163°C). Then line a large baking sheet with parchment paper.
  • Add the apple juice, vegan protein powder, almond butter, baking dates, applesauce, almond extract, and vanilla extract to a small saucepan.
    Cook over medium heat, stirring frequently, until the mixture forms a thick, paste-like consistency and the ingredients are fully combined.
  • In a large mixing bowl, combine the rolled oats and salt.
  • Pour the warm almond butter mixture over the oats. Stir thoroughly until every oat is coated. The mixture will be thick, so don't be afraid to use a little muscle.
  • Spread the mixture evenly onto the prepared baking sheet.
    Then bake for 60 minutes, stirring every 15 minutes. Each time you stir, break up large clumps to ensure even baking and prevent burning along the edges.
  • Remove the pan from the oven and allow the granola to cool completely on a wire rack.
    Once cooled, enjoy immediately or transfer to an airtight container for storage.

Notes

  • Natural almond butter should be stirred well before measuring.
  • Different protein powder brands may slightly affect texture.
  • If the granola still feels soft after baking, add 5 to 10 minutes of baking time.
  • Cool completely before storing.

Doneness Cues

Your granola is ready when:
  • The surface feels dry rather than sticky.
  • No wet spots remain in the center.
  • The granola begins to firm up as it cools.
  • Larger pieces hold together when gently lifted.
Want Big Granola Clusters?
For chunky clusters, press the oat mixture firmly into an even layer before baking. Rotate the pan halfway through, but do not stir the granola until it is nearly done. Let it cool completely on the baking sheet before breaking it into pieces.
Prefer a Looser, Evenly Toasted Granola?
Stir once or twice during baking for more even browning and smaller clusters.

Storage

  • Pantry: Store in an airtight container in a cool, dry place for up to 2 weeks.
  • Refrigerator: Store in an airtight container for up to 3 weeks.
  • Freezer: Freeze in a freezer-safe container or zip-top bag for up to 3 months. Allow it to come to room temperature before serving.

Nutrition

Serving: 4servings